Mushroom and minced meat stuffed vegetables with dill sauce
- 600 g oyster and button mushroom
- 1 onion
- 400 g minced meat
- 3 medium courgettes
- 3 bigger tomatoes
- 2 cloves of garlic
- salt, pepper, sweet pepper powder
- grated cheese – 100 g
For the dill sauce:
- 3 bunches dill
- 2-3 tablespoons flour
- 3 tablespoons sour cream
- 200- 400 ml stock
- oil, salt and pepper
Fry the chopped onion in a little oil and add the minced meat. Season with salt, pepper and paprika powder and cook until soft. Add the diced mushrooms and crushed garlic and cook together for 5 minutes.
Halve the tomatoes and courgettes and scrape out the insides. Fill with the minced meat and place on an ovenproof dish. Sprinkle with grated cheese and bake at 180-200°C for about 20 minutes until golden brown.
For the dill sauce: sauté the chopped dill in a little oil and sprinkle in the flour. Cook for 1 or 2 minutes, stirring constantly, then pour in the stock or water and allow to thicken. Season with salt and pepper and add the sour cream or cream.
Remove from the heat. It is important to stir constantly to prevent the sauce from becoming lumpy. Serve to accompany the baked vegetables.